Chef Tony Freitas offers up an infused Bananas Foster milkshake recipe perfect for the last days of summer.
With this Okie summertime and its accompanying heat waves, it is always important to think about cool, refreshing drinks that will heighten taste buds. No pun intended.
Even though this beverage is infused, more importantly, it uses all clean ingredients. While this milkshake is still packed with an abundance of sugars, I find that my body can process these plant-based clean sugars much easier than most unclean drinks and desserts. The mission Go Green and Get Clean means that if we are going to indulge in a big, sugary treat, then we should do everything possible to clean it up so our body is not slowed down as much.
As an added bonus this month, there are three recipes in one. This infused coconut oil recipe is one of my favorites and most consistently used in all my dishes. The Bananas Foster syrup is one I have used in so many culinary creations from shakes and sundaes to a topping to finish a cake or other dessert. This syrup was inspired by one of my favorite French flambé dishes, and it is amazingly delicious to just eat a spoonful by itself. When all that goodness meets a coconut milkshake, there is an incredible combination of amazing and clean plants. For even healthier alternatives, drizzle one tablespoon of syrup over a fresh sliced banana with some pecans sprinkled on top. Adding it to a hemp protein shake with some ice and coconut milk will give you a much lower dose of sugar but just enough to kill a sweet tooth craving.
One of my special anti-inflammatory ingredients here is the turmeric, which is an ingredient that most people think they dislike. The confusion arises because this root is one of several ingredients used in curry dishes. However, when properly seasoned, it is an amazingly tasty ingredient that creates a delicious chai-type spiced flavor. I have used turmeric in all my pumpkin-spiced recipes for a while now and find so much more depth in the flavor profile. The best part is its amazing phytonutritional (plant-based nutrient) benefits. It contains curcumin and has anti-inflammatory and antioxidant benefits that have been thought to help everything from arthritis to skin issues and might have the potential to help prevent heart disease. Personally, I try to use turmeric daily to help my pain issues, and I have found additional benefits for my gut and related brain fog issues. If you struggle with any related symptoms, I recommend you drink turmeric tea daily, as it is a great replacement for various inflammatory sugary drinks many tend to consume these days.
I know some of you will look at this recipe and think, “This has coconut and turmeric, and I dislike both,” or you might already know your household or guests will not ever drink this if they know what is in it. To that, I say follow one of my most important chef rules: Never tell people what is in the dish until after they have tried it. Never! When people ask, just say something to the effect of, “This is a delicious Bananas Foster milkshake,” intentionally withholding any common ingredients people believe they dislike. When they talk about how good it is, ask them what they taste and gently surprise them that they are actually drinking something with green and clean ingredients. I promise you and your guests will not be disappointed by this infused, nonalcoholic beverage.
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Sweet Coconut Oil Infusion
10 grams ground dried cannabis flower (taste preference of fruity cannabinoid profile)
32 fluid ounces coconut oil
Small pinch of orange zest
Decarb the cannabis flower by heating in an oven, covered, for 30 minutes at 240 degrees Fahrenheit.
Place the coconut oil in a slow-cooker on the warm setting. (I don’t recommend the low setting, as it tends to be too hot and slightly burn the oil and herbs.) Let it warm for 30 minutes before adding the other ingredients.
Mix all of the ingredients into the oil and cook the mixture on the warm setting for two hours.
Strain the herbs from the oil using a cheesecloth.
Store the oil in a mason jar in a cool, dark place. The infusion generally lasts more than six months.
Bananas Foster Syrup
2 cups infused coconut oil
1/2 cup water
3/4 cup Grade A pure maple syrup
1/2 cup coconut sugar
1/2 cup raw cane sugar
1 teaspoon cinnamon
1/2 teaspoon ginger (powder) or 1/4 teaspoon fresh raw ginger
1/2 teaspoon turmeric (powder) or 1/4 teaspoon fresh raw turmeric root
1 teaspoon pure vanilla
Using a double boiler, add all liquids and bananas to the pan and bring the mixture to a slow, rolling boil. Slowly whip the mixture with a whisk throughout the cooking process to maintain a slow boil.
Slowly whisk in all dry ingredients and continue to stir.
Boil the mixture slowly for approximately 15-20 minutes until a medium-dark caramel color is achieved. Consult any caramel sauce recipe for additional tips on making this type of syrup.
Cool the syrup and store it in the refrigerator for up to three weeks.
Bananas Foster Milkshake
2 cups plain coconut milk ice cream
1/2 cup Bananas Foster syrup
1/2 cup coconut milk or coconut cream
1/2 teaspoon pure vanilla
Add additional cinnamon, ginger and turmeric to the shake according to your personal tastes and/or finish the drink by adding kief to this mixture of spices and sprinkle a bit on the top of each glass (optional).
Using a blender, combine all the ingredients and mix them to a desired consistency.
As always, taste the mixture first and add other ingredients to customize the recipe for your personal tastes.